Pumpkin Dahl With Cauliflower Rice
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Cooked & Loved · by Irena Macri★ 5.0 (12)

Pumpkin Dahl With Cauliflower Rice

NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 19%
CARBS 32G29% OF CAL
7G FIBER9G SUGAR16G OTHER
FAT 34G69% OF CAL
25G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This paleo dahl is made with pumpkin instead of lentils, served with cauliflower rice and aromatic Indian spices. It's a hearty, warming vegetable curry that's naturally plant-based and grain-free.

mainindiancurrybowlgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large onion (finely diced (use a food processor))
  • 20 grams ghee (or butter - 1 tablespoon (or 2 tablespoons olive oil))
  • 1 tablespoon coconut oil (or olive oil)
  • 1 tablespoon grated ginger
  • 3 large cloves garlic (finely diced or grated)
  • 500 grams butternut pumpkin (or squash, diced into small cubes (1 lb.))
  • 2 teaspoons garam masala (or mild curry powder)
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon fish sauce (optional)
  • 2 cups chicken stock (or vegetable stock)
  • 1 cup coconut cream (about 200 ml)
  • Juice of 1/2 lime
  • 1/2 teaspoon salt
  • 2-3 tablespoons sesame seeds
  • 1/2 medium head cauliflower (broken into florets)
  • A handful of fresh cilantro chopped (coriander)
  • Extra sesame seeds and coconut cream for garnish
PREP
15M
SODIUM
490MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.